Stuffed Jalapenos with Lump Crabmeat
HEB Chef Larry 'Lee' White
"This is one of my all-time favorite recipes that my family loves. These ingredients all together just explode with flavor when you bite into one. This also makes a wonderful appetizer for any occasion. With the spice from the jalapeno, the creaminess of the cream cheese, saltiness from the bacon and Spanish chorizo, butteriness from the lump crab meat, and finally the crunchy texture of the panko after deep-fried just works all parts of your palate. Just thinking about this makes me hungry," Chef Lee said.
1 pound Fresh Lump Crab Meat (HEB Seafood Department)
8 oz Spanish chorizo (HEB Deli Department)
15 fresh jalapenos
1 bunch green onions (chopped)
2 8oz HEB cream cheese
1/2 cup HEB sour cream
2 pounds HEB original bacon
2 cups panko bread crumbs
Canola Oil (for frying)
Avocado Ranch is great for dipping
Cut the stems off the jalapenos and cut in half. Take the seeds out and soak in water for 30 minutes.
After the cream cheese is at room temp, whip with sour cream.
In a sauté pan, pre-cook bacon halfway and let cool on paper towels. Set aside until ready to use.
Cut Spanish chorizo in to small pieces. Pre-heat sauté pan on medium-high and cook chorizo for 5-6 minutes. Let cool on paper towels and set aside.
Fold in the crab meat, chorizo and green onions together in a large bowl. Be careful not to over-mix.
Fill each jalapeno with crab mixture, wrap with bacon and place on a sheet pan. Repeat process until finished. Refrigerate for 30- 45 minutes so the mixture can set.
Pre-heat oil to 370.
Set up a fry station with the panko and egg wash.
Take the stuffed jalapeno and add to egg wash, then to the panko and fry 3-4 minutes or until golden. You might have to cook several batches because you don't want to over crowd the fryer.
Place cooked jalapenos on paper towels and set aside.
Add jalapenos to serving platter and in a small bowl, add the avocado ranch as a dipping sauce.